🔕 🔔
Loading…

My Basket ()

All questions

Just picked up some smoked cinnamon from Anna Sortun's shop Sofra. Has anyone used it in a sweet or savory dish? Will the smokiness 'speak' if used in a quickbread?
Thanks.

asked by porchapples almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1804 views
Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Personally I'd go with savory. Say a ragu flavored with crushed cinammon and also juniper berries as well as some rosemary.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

94044828 d989 4cb6 bb8c 0aa3b3325df6  caramels 3
added almost 7 years ago

I bought the same stuff at Sofra and used some of it to make smoked cinnamon marshmallows. It's a little chunky as is, so I ground it down to a fine powder and then added a couple of teaspoons to the marshmallow as it was beating, and also added just a touch of smoked salt to enhance the smokiness. Finally, I added some of the smoked cinnamon to the powdered sugar I rolled the finished marshmallows in. The smokiness definitely came through.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.